one large cucumber
5 g (1 tsp) salt
300 ml (1/2 pt) yoghurt
15 ml (1 tbsp) oil (optional)
5 ml (1 tsp) vinegar (optional)
1 large clove garlic, crushed
dill or chopped mint
pepper
5 g (1 tsp) salt
300 ml (1/2 pt) yoghurt
15 ml (1 tbsp) oil (optional)
5 ml (1 tsp) vinegar (optional)
1 large clove garlic, crushed
dill or chopped mint
pepper
method
1. First prepare the cucumber: leave the peel on if preferred. Grate, dice finely or thinly slice it.
2. Add the salt and leave for 15 minutes.
3. Rinse off the salt and drain the cucumber very well.
4. Add the remaining ingredients, with pepper to taste, mix well and chill before serving.
5. The amount of herbs you add is purely a matter of individual taste and you may prefer your cucumber salad without oil and vinegar.
2. Add the salt and leave for 15 minutes.
3. Rinse off the salt and drain the cucumber very well.
4. Add the remaining ingredients, with pepper to taste, mix well and chill before serving.
5. The amount of herbs you add is purely a matter of individual taste and you may prefer your cucumber salad without oil and vinegar.
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